Don't have time to make a roast? Lamb fillets are full of flavour and ideal for fast cooking.


  • 2 lamb boneless loin fillets

  • Sea salt and black pepper

  • 2 tsp honey

  • 1 tbsp olive oil

  • For the minted vegetables

  • 25g butter

  • 1 tbsp olive oil

  • 200g baby onions

  • Handful of sliced baby new potatoes

  • 200g baby carrots

  • 4 baby leeks

  • 175ml (glass) dry white wine

  • 300g peas

  • 100g baby spinach leaves

  • 200ml creme fraiche

  • 3 tbsp chopped fresh mint


  • 1.

    Preheat the oven to 200c.

  • 2.

    Rub the lamb with the salt and pepper and place in a hot dry pan to sear, turning to ensure an even colour. Drain off any surplus fat and place in the oven for 15 minutes. Remove and glaze with the honey then continue to cook for a further 5 minutes. When ready remove from the oven, cover with foil and leave to rest for 10 minutes.

  • For the vegetables:

  • 1.

    Place the butter and oil in a large sauté pan and add the onions and potatoes for about 6 minutes. Add the carrots, leeks and white wine and bring to the boil. Simmer and allow to cook for about 4-5 minutes until the vegetables are nearly cooked. Throw in the peas and spinach and cook for a further minute or two before adding the creme fraiche and mint. Season and serve straight away with carved slices of new season's lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 512kj
  • Fat Total 34g
  • Saturated Fat 15g
  • Protein 15g
  • Carbohydrate 30g
  • Sugar 13g
  • Sodium 903mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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